Pink Velvet Cupcakes for Valentine's Day

It's almost Valentine's Day! Have you started planning a special day with your sweetheart? I have! But before I figure out what we're having for dinner or what I'm buying my husband, I decide what we're having for dessert.

The last few years I've made a dessert with chocolate in it.   We've had red velvet cupcakes, red velvet cake, and brownies.   While they were all delicious I wanted something different this year.   I was thinking vanilla cupcakes or vanilla cake so when I came upon Pink Velvet Cupcakes I was sold.

Unlike Red Velvet Cupcakes, there is no chocolate in pink velvet cupcakes.   There is a lot of vanilla, bright pink food coloring, and buttermilk.  The cupcake is light and airy and has a beautiful flavor.  I topped it with a fluffy butter cream frosting and sprinkled the cupcakes with heart shaped sprinkles.   Then I put a heart shaped pick in the cupcakes to finish it off.

I ended up testing this recipe on my students at school last week.   They loved it!   They kept asking what flavor it was, how I made it, and if there was more.   The icing was smeared all over their mouths and they had huge smiles lighting up their faces.  That's how I knew it was a winner.

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Yield: 24 cupcakes

Pink Velvet Cupcakes

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Pink Velvet Cupcakes are light and fluffy with a hint of cinnamon and vanilla then topped off with buttercream frosting.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the cupcakes:

• 2 ½ c. flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 c. butter, softened
• ¾ c. sugar
• ¼ c. brown sugar
• 1 teaspoon bright pink food coloring
• 3 eggs
• 2 teaspoon vanilla
• ½ teaspoon cinnamon
• 1 c. buttermilk

For the frosting:

• 2 sticks butter, softened
• 4 c. powdered sugar
• 2 Tablespoons milk
• 1 teaspoon vanilla
• red, white, or pink sprinkles

Instructions

1. Preheat the oven to 350 degrees. Line 2 cupcake pans with cupcake liners (24 cups).
2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
3. In a large bowl cream together the butter, sugar, and brown sugar. Mix until well combined.
4. Add the eggs one at a time, beating after each addition. Stir in the vanilla and cinnamon.
5. Add half the dry ingredients and mix well. Stir in the milk. Add the remaining dry ingredients and mix until incorporated.
6. Divide the batter into the 24 muffin cups, filling them ⅔ of the way full.
7. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and cool on a wire rack.
9. To make the frosting beat the butter until smooth. Add the powdered sugar 1 cup at a time until it is well combined. Add in the milk and vanilla and beat until smooth.
10. Pipe the frosting onto the cooled cupcakes and sprinkle with sprinkles.

Notes

Adapted from Blahnik Baker